1 lg. can crushed pineapple (2 c.)
2/3 c. butter
1/2 c. granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt

Drain pineapple thoroughly, reserving 1 cup syrup. Thoroughly cream shortening, sugar and vanilla. Add eggs; beat well.

Sift together dry ingredients; add to creamed mixture alternately with reserved syrup, beating after each addition.

Spread half of the batter in a greased and floured cake pan. Spoon pineapple over, then cover with remaining batter.

TOPPING:

1/2 c. flaked coconut (optional)
1/3 c. brown sugar
1/3 c. chopped walnuts (optional)
3 tbsp. butter

Combine coconut, brown sugar, walnuts and butter. Sprinkle over batter. Bake 350 degrees for 35-40 minutes.